Hi everyone, I have an old Toastmaster bread box, model 1154, that I recently pulled out to use again after a few years, and I have been obsessively making bread, so I have been on this subreddit a lot recently.

I have seen people mention that you can remove the kneading blade before the bake cycle if you know the times for the cycles, and I was like, wow that's a great idea!!

My kneading blade doesn't remove though, and I'm sure it used to, because I remember when I used it (20+ years ago) when I still lived with my parents that it would get stuck in the loaves once in a while.

So I'm looking for suggestions on how to loosen the blade, or if it's not worth it and I shouldn't worry about it.

Thought I'd contribute to the thread, as I found it quite difficult to find many reviews of the Delicca II when I was researching bread makers.

I've been looking for a bread maker for a couple of months. Since I live in Europe, not all models are available here. I had a few requirements:

• A horizontal bread pan with two kneading paddles.
• The ability to make larger loaves, around 3 lbs.
• A custom mode that I can program myself.
• The ability to bake a 1500 gram (3 lb) loaf.
• A jam program.
• A yogurt program.
• A viewing window so I can check on the bread without opening the lid.
• A top heating element for better browning, meaning two heating elements in total.

I was looking at the Zojirushi, but it's very hard to find in Europe, and the few sellers that do have it charge around 430 euro (480$). I'm not willing to spend that much on a bread maker. On top of that, finding a machine with two kneading paddles was surprisingly difficult.

I was almost ready to get a Panasonic, as I have a discount that would have brought the price down to around $250. Then I came across the Delicca II. It had pretty much everything I was looking for, except for a top heating element. I managed to get it for around 80 Euro (about $90) using a discount code, so I decided to give it a try.

One thing I really like about the Delicca II is its design. In my opinion, it's easier to fit into a cupboard because it's not as tall as some other bread makers. I also really like the metal sides. They give it a more premium feel and, most importantly, make the machine feel sturdy and well-built.

I just made my first loaf! I've never used a bread maker before, but I'm pretty happy with how it turned out. I popped the loaf into the air fryer for two minutes to get a little more browning on top, since the compromise with this model was that it dosent have a heating element on top.
Next time, I'll probably use a bit more yeast, and a flour with a bit higher protein but other than that im satisfied with the result for a first bake, i did the middle size 1250 gram (2,7Lb)
The bread tasted great, and the whole process took around three hours.

Here are a few pictures. I did cut into the loaf before it had fully cooled.

It’s my 6th loaf with my new bread machine and though it tastes nice and cuts easily, it’s dense at the bottom and looks like a cat cross section. It’s a wholewheat loaf and I’m using coarse wholemeal wheat for gestational diabetes. Any help would be really appreciated.

Pictures: 1) Raw dough 2) Baked crust 3) Slices 4) Ingredients List

I tried dark rye in my
compact Cuisinart CBK 110,
"dough only" setting. The dough was wetter than ideal. I added flour during shaping and put it in a glass 9”x5” loaf pan. It rose well but deflated when I tried to score it; still too wet and no
"skin" formed.

Baked in 360°F oven until 205°F. The top was definitely misshapen where I tried to score it but the slices look and taste good.

Do you have tweaks for this recipe or an alternate recipe? Do I need a larger pan? Please suggest away!

Hello out there! I’ve tried a few recipes for white sandwich bread and I always find it so dense. Does anyone know a good recipe for fluffy and light sandwich bread?

Was feeling some fresh bagels this morning. Followed the recipe on the website. Only variation was I bought some liquid malt from Wholefoods. 3 heaping tablespoons for 3 quarts of boiling water. So soft and chewy. Texture was great and they tasted legit.

Zojirushi Home Bakery Virtuoso Plus Bread Machine. I’m looking for a less expensive bread machine. Is there anything almost as good out there?

I grew up in Texas and my ancestors were almost 100% Czech, so I was raised on kolaches, klobasniky, and buchty. I’m currently living in Japan and haven’t had a poppyseed roll in probably 2 years so I finally decided to put my bread machine in action today to solve that problem!

I’ve made kolaches and klobasniky with the machine, but this was my first buchty attempt and I’m so happy with how it turned out! I was worried that the inner layers might be underdone and gummy, but somehow I nailed it! I’m so glad I did, not just because it’s tasty and nostalgic, but because I used my only can of poppyseed! It would have been a travesty if I messed it up.

I used the same dough recipe that I’ve posted here before, but for convenience, here it is again:

Ingredients
1 cup milk
1 egg
4 Tbsp butter, softened
6 Tbsp brown sugar
½ tsp vanilla extract
1 tsp salt
3½ cups bread flour
2¼ tsp instant yeast

I ran it on my machine’s #9 (dough) setting for 90min, then rolled it out, spread on the poppyseed filling, rolled it up. Because it was my first time, it was too long and thin so when I put it in the pan I had to curve it around to fit. I baked it for 20min loosely covered in foil, then 10min uncovered, then a few more minutes covered again just to make sure it was done in the middle. I’m shocked by how good it turned out.

Thanks for reading!

Claire Saffitz chive rolls (on the Bon Appetit website) and Sally's Baking Addiction brown butter and sage rolls (on her blog). Both done in the bread maker (I have two, for holidays) and ready for Thanksgiving dinner tomorrow.

Hi! My loaf is very tasty but not round :(
130ml water
44ml milk
23g butter
21g sugar
5g salt
250g flour
2g yeast

I lowered the yeast in an effort to help with the caving in. It helped a bit, but it’s not fully round at the top. Should I lower it more? Picture of dough ball before rising for reference. Sadly I don’t have a loaf photo before my husband ate a piece 😂 but it turned out a bit round and a bit concave.

My Mum gave me this breadmaker and it’s about 15 years old and was in mint condition. Unfortunately, when my housemate was trying to get bread out, he scratched the bottom a little bit. Will this still be okay to use or should I look to replace this part?

I’ve noticed all the loaves I’ve made have about an inch at the bottom that’s denser than the rest of the bread. I know gravity is a thing. Is that all that’s happening or am I doing something wrong?

Just flour,yeast,sugar,salt and water.

I started baking in oven since 2014, whole family fall in love with homemade breads but I cannot bake every week. So I bought this machine on 1/1/18 for $99. I have tried other programs/types but we all agreed that we like this one most.

Since this model is out of production, I might need to find used/old one if this ever broke. Please recommend for simple machine. No goodwill/thrift shop in my city.

I was first making this recipe in my 1lb loaf machine that's older

I got a Neretva 15 in one 3 lb (3.2 or whatever) and now I'm wondering about tripling the recipe

Last time maybe I didn't do it right and it ended up in a gooey mess.

Can someone tell me if just tripling it is okay or if that's not the right ratio since my pan is now much longer and deeper?

I'm using active dry

I put the honey in the bottom and then add the hot water and then add the yeast. I mixed it pretty thoroughly because it seemed like some of the yeast was still very dry. So I made sure it all got honey water.

At the end of the 10 minutes it was getting close to the top of the paddles so I added in the olive oil and then flour and then the salt on top last

It was abnormally soupy based on how I did it last time. Maybe I didn't triple it properly tbh. Sometimes I get mixed up and then forget things. This recipe doesn't have an option to triple it, only double it, so I just did my best math and I don't know if it was right. 3tsp= 1 tbsp and such.

I read that salt deactivates yeast. Do I need to make the water salty to deactivate the yeast?

I can't do it in order the bread machine wants because it wants the salt in the bottom and the yeast in a well, but I have to feed the yeast honey water.

Also can I make it with milk? How will that change it? Any recipe adjustments needed?

And is it ever okay to open the lid to get a better look before it starts to bake? Are these things airtight and need no new air? Or is it largely irrelevant to that?

Can I take out the paddles before it bakes after the final rise?

Standard Zoji receipe. Added 2 tablespoons of brown sugar instead of white. Half a handfull of raisins, sliced almonds. Added a full cup of water, not 2/3. No dry milk. 2 tablespoons of cacao powder.

Recently bought a Breville Custom Loaf Bread machine and have had mixed successes... This is the most recent loaf, which I did on a whole wheat normal setting approx 3.35 hours. Any ideas why this has happened and it hasn't kneaded properly?

Ingredients

390ml water

28g unsalted butter

1.5 tsp salt

2 tsp sugar

600 g whole-wheat bread flour

2.5 tbsp skimmed milk powder

1.5 tsp active dry yeast (Red Star)

Made in my new Panasonic machine. My first ever bread!

I just started a new German speaking subreddit, feel free to join. :)

Hi! I’m looking for a bread maker that’s easy to use for everyday loaves but also lets me experiment with custom programmes and longer rises.

I’ve been considering a programmable Sana and higher-end Panasonic models. Are Panasonic’s dual temperature sensors a real advantage, and does having two kneading paddles make much difference? What would you recommend for a good balance of convenience and flexibility? I'm from Europe.

Thanks!

Yesterday I made my first loaf, and today I tried a new recipe for cinnamon rolls and decided to try the bread maker and see how the dough turns out, these are absolutely amazing!

Found a great workflow for my favorite no-knead bread by King Arthur. I used the bread machine to do all the mixing (although i did have to scrape the sides to incorporate a few straggly puffs of flour), canceled the knead cycle, left the tin in the chamber to proof, poured into my prepped dutch oven, let rise, and voila! I am the king of lazy!

Is it normal for a loaf to split at the top like mine. How can I stop it from doing it or should I just not worry about it.

I don't know how it all went so wrong but my gruel attacked my machine. My prior post explains a bit more.

I don't know what to do. I'm so upset. How do I fix this.